2016
DOI: 10.1002/btpr.2245
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Enzymatic generation of peptides from potato proteins by selected proteases and characterization of their structural properties

Abstract: The use of low grade starting material for the generation of peptides with bioactivity properties is of interest. The proteins from the potato starch industry byproduct is a promising source, as several health benefits may be associated with their hydrolysates. The efficiency of selected proteases (Novo Pro-D, Alcalase, Flavourzyme, and Papain), exhibiting different substrate specificities and cleavage action modes, to hydrolyze potato protein isolate (patatin and protease inhibitors) was investigated. Novo Pr… Show more

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Cited by 29 publications
(13 citation statements)
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“…This fact may be related to the synergistic action of proteases with different mechanisms of action and specificities on protein hydrolysis. Alcalase TM 2.4L is a B. licheniformis serine protease that contains subtilisin endoproteinase activity and high specificity for cleavage of aromatic amino acids (Pimentel, Alves, Harnedy, FitzGerald, & Oliveira, 2019; Waglay & Karboune, 2016). Neutrase TM 0.8L is an endoprotease that has high affinity for hydrophobic amino acids (Aguilar et al., 2019), and can promote (as well as Alcalase TM 2.4L) an increase in the number of target sites available for the Flavourzyme TM 500L action, which justifies the synergistic effect of the ternary combination of the applied proteases (Nchienzia, Morawicki, & Gadang, 2010).…”
Section: Resultsmentioning
confidence: 99%
“…This fact may be related to the synergistic action of proteases with different mechanisms of action and specificities on protein hydrolysis. Alcalase TM 2.4L is a B. licheniformis serine protease that contains subtilisin endoproteinase activity and high specificity for cleavage of aromatic amino acids (Pimentel, Alves, Harnedy, FitzGerald, & Oliveira, 2019; Waglay & Karboune, 2016). Neutrase TM 0.8L is an endoprotease that has high affinity for hydrophobic amino acids (Aguilar et al., 2019), and can promote (as well as Alcalase TM 2.4L) an increase in the number of target sites available for the Flavourzyme TM 500L action, which justifies the synergistic effect of the ternary combination of the applied proteases (Nchienzia, Morawicki, & Gadang, 2010).…”
Section: Resultsmentioning
confidence: 99%
“…During processing of potatoes 5-12 m 3 of potato fruit juice accumulates per ton [119,120]. This leads to more than two million tons of potato fruit juice in the European Union per year [121].…”
Section: Protein Extraction From Potato Fruit Juicementioning
confidence: 99%
“…Waglay and Karboune [120] examined the proteases Flavourzyme, Alcalase, Papain and Novo Pro-D for hydrolysis of proteins isolated from potato fruit juice and figured out that Alcalase, Flavourzyme and Papain possessed high catalytic activities whereas Novo Pro-D showed a low degree of hydrolysis. Further differences were measured with regard to the end products: Papain generated unique peptides that can be related to protease inhibitor fractions, whereas Flavourzyme mainly produced peptides which arise from protease-inhibitors.…”
Section: Protein Extraction From Potato Fruit Juicementioning
confidence: 99%
“…However, if the content of papain is too high, the substrate is excessively digested. If the polypeptide with antioxidant activity is digested into a short peptide, it loses its antioxidant activity (Waglay and Karboune, 2016).…”
Section: Effect Of the Ratio Of Compound Protease On The Degree Of Hymentioning
confidence: 99%